INGREDIENTS
3 tbsp
Pumpkin puree
1/2 cup
Non-dairy milk
1/4 cup
Vegan buttery spread
1 1/2 tsp
Baking powder
1 1/4 tsp
Cinnamon
1 pinch
Cloves, ground
1/8 tsp
Nutmeg, scant
1/4 tsp
Salt
1 cup
Spelt flour
5/8 cup
Sugar
1/2 tsp
Vanilla extract
1/2 tsp
Apple cider vinegar